date:Sep 17, 2013
heat, then reduce heat to low and cook for 8-10 minutes until pear is tender when pierced with a knife. Transfer pear to a bowl, then return the poaching liquid to medium-high heat and simmer for 15 minutes or until reduced by two-thirds. Strain over the pear and set aside to cool.
6. For the butterscotch sauce, place all the ingredients in a pan over medium heat and bring to just below boiling point. Reduce the heat to medium-low and cook, stirring, for 5-7 minutes until sugar dissolves and t